Summer of Ice Cream – Part 1

This weekend we had family in town, so what better reason to break out the Ice Cream book?

I started off on Saturday by making Lemon Yogurt Ice Cream and while that was churning, I made Espresso Granita’s. The Espresso Granitas were amazing, especially with a little bit of Whipped Cream vodka thrown in. YUM YUM. Next time I don’t think I’ll use as much sugar though, they were a bit sweet and sort of tasted like tootsie rolls, but that’s not a bad thing!

The Lemon Yogurt Ice Cream tasted fantastic, but the zest was a little over abundant and too.. chunky. I think next time I might substitute some of the zest for some lemon extract just for texture purposes.

Sunday we made Strawberries and Cream Ice Cream, which I had made a few years ago and it always comes out amazing!!

Now, for the part you’ve been waiting for! Recipes!

Lemon Yogurt Ice Cream

2 cups full fat plain yogurt (I used Greek yogurt)

grated zest and freshly squeezed juice of 2 unwaxed lemons

1/2 cup superfine (bakers) sugar

Put the yogurt, lemon zest and juice, and sugar in a bowl and stir until smooth. Churn in an ice cream machine, then transfer to a freezerproof container and freeze until ready to service.

Espresso Granita

1/2 cup freshly made espresso

1/2 cup superfine (bakers) sugar

1 1/4 cups water

2 tablespoons dark crème de cacao

Pour the hot espresso into a bowl and add the sugar. Stir until the sugar has dissolved. Add the water and crème de cacao.

Pour the mixture into a large freezerproof container (or use 2 smaller ones) and freeze until solid around the edges and slushy in the center. Remove from the freezer and fork the edges to form crystals, mixing in the center slush as you do so. Spread out the mixture evenly over the container again and return to the freezer. Repeat the process a couple of times until the mixture is frozen into large crystals. Serve in espresso cups (we served ours in martini glasses with whipped cream vodka poured into it)

Strawberry and Cream Ice Cream

14oz strawberries, washed and hulled, about 4 cups

1 1/4 cups heavy cream

2/3 cup sugar

freshly squeezed juice of 1 lemon

Put all the ingredients in a food processor and blend until smooth.

Churn in an ice cream machine until frozen. Transfer to a freezerproof container and freeze until ready to serve.